JPH1042787A - Suppressant for thermal deterioration for flavor - Google Patents
Suppressant for thermal deterioration for flavorInfo
- Publication number
- JPH1042787A JPH1042787A JP8205969A JP20596996A JPH1042787A JP H1042787 A JPH1042787 A JP H1042787A JP 8205969 A JP8205969 A JP 8205969A JP 20596996 A JP20596996 A JP 20596996A JP H1042787 A JPH1042787 A JP H1042787A
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- thermal degradation
- acid
- coffee beans
- coffee
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は食品、殊に飲料のフ
レーバーの熱劣化抑制剤に関する。さらに詳しくは、本
発明は、コーヒー豆加水分解抽出物からなるフレーバー
用熱劣化抑制剤に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a thermal deterioration inhibitor for flavors of foods, particularly beverages. More specifically, the present invention relates to a thermal degradation inhibitor for flavor comprising a hydrolyzed extract of coffee beans.
【０００２】[0002]
【従来の技術】食品のレトルトや保温時に、フレーバー
が熱によってしばしば劣化する。フレーバーの熱劣化を
抑制するための特別のものは知られていないが、通常、
天然物から抽出されたカテキン、トコフェロール類、ア
スコルビン酸等の酸化防止剤が利用される。しかしなが
ら一般にこれらの抽出物は耐熱性に乏しい。また、食品
用の酸化防止剤としてコーヒー生豆を焙煎することな
く、水、エタノール等で抽出したものも知られており
（特開昭５８−１３８３４７および同６２−１１１６７
１）、その酸化防止効果は生豆中に含まれているクロロ
ゲン酸等のポリフェノール類によるものと考えられてい
る（特開平４−１４５０４８および同４−１４５０４
９）。しかしながらポリフェノール類は熱に不安定であ
り、これをフレーバー用熱劣化抑制剤として使用しても
顕著な熱劣化抑制効果は見いだされない。比較的耐熱性
の優れた食品用の酸化防止剤として、ＢＨＴ、ＢＨＡな
どの化学合成品が知られているが、これらの使用基準は
厳しく、用途が限られている。BACKGROUND OF THE INVENTION Flavors are often degraded by heat during food retort or heat retention. Nothing special is known to control the thermal degradation of flavors, but usually
Antioxidants such as catechins, tocopherols, and ascorbic acid extracted from natural products are used. However, these extracts generally have poor heat resistance. In addition, as an antioxidant for foods, those obtained by extracting green coffee beans with water, ethanol, etc. without roasting are also known (JP-A-58-138347 and JP-A-62-11167).
1) The antioxidant effect is considered to be due to polyphenols such as chlorogenic acid contained in green beans (Japanese Patent Laid-Open Nos. 4-145048 and 4-145004).
9). However, polyphenols are unstable to heat, and even if they are used as a thermal degradation inhibitor for flavor, no remarkable thermal degradation inhibiting effect is found. Chemically synthesized products such as BHT and BHA are known as antioxidants for foods having relatively excellent heat resistance, but their use standards are strict and their uses are limited.
【０００３】[0003]
【発明が解決しようとする課題】本発明者らは、食品、
殊に飲料に広く使用することができ、耐熱性があり、優
れた熱劣化抑制効果を有するフレーバー用熱劣化抑制剤
を開発すべく鋭意研究を重ねた結果、特定の方法で調製
したコーヒー豆加水分解抽出物が優れた熱劣化抑制作用
を有することを知り、本発明を完成した。DISCLOSURE OF THE INVENTION The present inventors have developed a food,
In particular, as a result of intensive studies to develop a thermal degradation inhibitor for flavors that can be widely used in beverages, has heat resistance, and has an excellent thermal degradation inhibiting effect, coffee bean water prepared by a specific method has been developed. The inventors have found that the decomposed extract has an excellent thermal degradation suppressing action, and have completed the present invention.
【０００４】[0004]
【課題を解決するための手段】本発明は、コーヒー豆を
アルカリ加水分解し、加水分解液を酸で中和して得られ
るコーヒー豆加水分解抽出物からなるフレーバー用熱劣
化抑制剤よりなる。さらに本発明は、コーヒー豆をアル
カリ加水分解し、加水分解液を酸で中和した後、イオン
交換膜電気透析法により脱塩して得られるコーヒー豆加
水分解抽出物からなるフレーバー用熱劣化抑制剤よりな
る。SUMMARY OF THE INVENTION The present invention comprises a thermal degradation inhibitor for flavor comprising a coffee bean hydrolyzed extract obtained by alkali-hydrolyzing coffee beans and neutralizing the hydrolyzed solution with an acid. Further, the present invention provides a method for inhibiting the thermal degradation of a flavor comprising a coffee bean hydrolyzed extract obtained by alkali-hydrolyzing coffee beans, neutralizing the hydrolyzed solution with an acid, and then desalting by ion exchange membrane electrodialysis. Agent.
【０００５】本発明のフレーバー用熱劣化抑制剤を調製
するにあたり、コーヒー豆のアルカリ加水分解はそれ自
体公知の方法によって実施されうる。即ち、生の、或い
は焙煎度の低い所謂浅煎りのコーヒー豆を微粉砕し、こ
れにアルカリ水溶液を加えて６０〜９０℃で１０〜６０
分間加熱撹拌する。アルカリ水溶液としては、水酸化カ
ルシウム、水酸化ナトリウム、炭酸ナトリウムなどの水
溶液が用いられるが、水酸化カルシウムを用いるのが望
ましい。In preparing the flavor thermal degradation inhibitor of the present invention, alkaline hydrolysis of coffee beans can be carried out by a method known per se. That is, raw or low-roasted so-called lightly roasted coffee beans are finely pulverized, and an alkali aqueous solution is added to the pulverized coffee beans at 60 to 90 ° C. for 10 to 60 hours.
Heat and stir for minutes. As the alkaline aqueous solution, an aqueous solution of calcium hydroxide, sodium hydroxide, sodium carbonate or the like is used, but it is preferable to use calcium hydroxide.
【０００６】加水分解後、反応液に、塩酸、硫酸、蓚
酸、リン酸などの酸を加えて中和処理する。好ましくは
中和処理した加水分解液をイオン交換膜電気透析装置に
かけ、中和により生成した塩を除去する。脱塩は陽イオ
ン交換膜分画分子量１００,３００、好ましくは３００
の膜、あるいは陰イオン交換膜分画分子量１００,３０
０、好ましくは１００の膜を用いて行うのが望ましい。
減圧濃縮、凍結乾燥などにより脱塩した加水分解液から
から水を除去し、コーヒー豆加水分解抽出物からなるフ
レーバー用熱劣化抑制剤を得る。After the hydrolysis, the reaction solution is neutralized by adding an acid such as hydrochloric acid, sulfuric acid, oxalic acid or phosphoric acid. Preferably, the hydrolyzed solution subjected to the neutralization treatment is applied to an ion exchange membrane electrodialyzer to remove salts generated by the neutralization. For desalting, the molecular weight cut off of the cation exchange membrane is preferably 100,300,
Membrane or anion exchange membrane fraction molecular weight 100,30
It is desirable to use 0, preferably 100 films.
Water is removed from the hydrolyzed solution that has been desalted by concentration under reduced pressure, freeze-drying, or the like to obtain a thermal degradation inhibitor for flavor comprising a coffee bean hydrolyzed extract.
【０００７】かくして得られたフレーバー用熱劣化抑制
剤には、キナ酸の他、二糖類、単糖類、アミノ酸等が含
まれており、特に、二糖類の１つである蔗糖がキナ酸に
次いで多く含まれている。本発明のフレーバー用熱劣化
抑制剤中のキナ酸、蔗糖、単糖類の含有率はそれぞれ、
約２０〜４０重量％、１０〜３０重量％および５〜２０
重量％である。[0007] The thermal degradation inhibitor for flavor thus obtained contains disaccharides, monosaccharides, amino acids and the like in addition to quinic acid. In particular, sucrose, one of the disaccharides, is second only to quinic acid. Many are included. The contents of quinic acid, sucrose, and monosaccharides in the flavor thermal degradation inhibitor of the present invention are as follows:
About 20-40% by weight, 10-30% by weight and 5-20
% By weight.
【０００８】本発明のフレーバー用熱劣化抑制剤を食品
に使用するに際しては、食品中に含有される熱に不安定
なフレーバーの量にもよるが、概ね、食品あるいは香料
中に約０.１〜１０００ｐｐｍ、好ましくは約１〜２０
ｐｐｍ含有させる。When the thermal degradation inhibitor for flavor of the present invention is used in foods, it generally depends on the amount of heat-labile flavors contained in the foods, but generally about 0.1 in foods or flavors. ~ 1000 ppm, preferably about 1-20
ppm.
【０００９】[0009]
【実施例】以下に、実施例を挙げて本発明をさらに具体
的に説明する。The present invention will be described more specifically below with reference to examples.
【００１０】実施例１ 浅煎りコーヒー豆１５０ｇを微粉砕した後、水酸化カル
シウム４５ｇと水１５００ｇを加え、８０℃で３０分間
加熱攪拌した。室温まで冷却後、固液分離して水溶液を
得た。希塩酸を加えてｐＨを３に調製した後、活性炭脱
色を行った。不溶物を濾過にて除去し、濾液を得た。こ
の濾液をイオン交換膜電気透析装置（陽イオン交換膜分
画分子量：３００、陰イオン交換膜分画分子量：１０
０）にて脱塩処理した後、減圧濃縮し、凍結乾燥すると
本発明のフレーバー用熱劣化抑制剤であるコーヒー豆加
水分解抽出物１３.５ｇが得られた（成分重量比：キナ
酸３４％、庶糖２８％、単糖類１２％、灰分８％、その
他）。Example 1 After 150 g of lightly roasted coffee beans were pulverized, 45 g of calcium hydroxide and 1500 g of water were added, followed by heating and stirring at 80 ° C. for 30 minutes. After cooling to room temperature, solid-liquid separation was performed to obtain an aqueous solution. After adjusting the pH to 3 by adding dilute hydrochloric acid, the activated carbon was decolorized. Insoluble matter was removed by filtration to obtain a filtrate. The filtrate was subjected to an ion exchange membrane electrodialysis apparatus (molecular weight cut off for cation exchange membrane: 300, molecular weight cut off for anion exchange membrane: 10).
After desalting at 0), the mixture was concentrated under reduced pressure and freeze-dried to obtain 13.5 g of a coffee bean hydrolyzate extract, which is a flavor thermal degradation inhibitor of the present invention (component weight ratio: quinic acid 34%). , Sucrose 28%, monosaccharides 12%, ash content 8%, etc.).
【００１１】実施例２ コーヒー生豆１００ｇを微粉砕した後、水酸化カルシウ
ム３０ｇと水１０００ｇを加え、８０℃で３０分間加熱
攪拌した。室温まで冷却後、固液分離して水溶液を得
た。希塩酸を加えてｐＨを３に調製した後、活性炭脱色
を行った。不溶物を濾過にて除去し、濾液を得た。この
濾液をイオン交換膜電気透析装置（陽イオン交換膜分画
分子量：３００、陰イオン交換膜分画分子量：１００）
にて脱塩処理した後、減圧濃縮し、凍結乾燥すると本発
明のフレーバー用熱劣化抑制剤であるコーヒー豆加水分
解抽出物９ｇが得られた（成分重量比：キナ酸３５％、
庶糖２５％、単糖類１１％、灰分９％、その他）。Example 2 After 100 g of green coffee beans were pulverized, 30 g of calcium hydroxide and 1000 g of water were added, and the mixture was heated and stirred at 80 ° C. for 30 minutes. After cooling to room temperature, solid-liquid separation was performed to obtain an aqueous solution. After adjusting the pH to 3 by adding dilute hydrochloric acid, the activated carbon was decolorized. Insoluble matter was removed by filtration to obtain a filtrate. The filtrate is subjected to an ion exchange membrane electrodialysis device (molecular weight cut off for cation exchange membrane: 300, molecular weight cut off for anion exchange membrane: 100).
, And concentrated under reduced pressure, followed by freeze-drying to obtain 9 g of a coffee bean hydrolyzable extract as a thermal degradation inhibitor for flavor of the present invention (component weight ratio: quinic acid 35%,
25% sucrose, 11% monosaccharides, 9% ash, etc.).
【００１２】実施例３ コーヒー生豆１５０ｇを微粉砕した後、水酸化ナトリウ
ム４５ｇと水１３００ｇを加え、８０℃で３０分間加熱
攪拌した。室温まで冷却後、固液分離して水溶液を得
た。希塩酸を加えてｐＨを３に調製した後、活性炭脱色
を行った。不溶物を濾過にて除去し、濾液を得た。この
濾液をイオン交換膜電気透析装置（陽イオン交換膜分画
分子量：３００、陰イオン交換膜分画分子量：１００）
にて脱塩処理した後、減圧濃縮し、凍結乾燥すると本発
明のフレーバー用熱劣化抑制剤であるコーヒー豆加水分
解抽出物１２ｇが得られた（成分重量比：キナ酸３０
％、庶糖２９％、単糖類１０％、灰分５％、その他）。Example 3 After 150 g of green coffee beans were pulverized, 45 g of sodium hydroxide and 1300 g of water were added, and the mixture was heated and stirred at 80 ° C. for 30 minutes. After cooling to room temperature, solid-liquid separation was performed to obtain an aqueous solution. After adjusting the pH to 3 by adding dilute hydrochloric acid, the activated carbon was decolorized. Insoluble matter was removed by filtration to obtain a filtrate. The filtrate is subjected to an ion exchange membrane electrodialysis device (molecular weight cut off for cation exchange membrane: 300, molecular weight cut off for anion exchange membrane: 100).
, And concentrated under reduced pressure, followed by freeze-drying, to obtain 12 g of a coffee bean hydrolyzed extract, which is a flavor thermal degradation inhibitor of the present invention (component weight ratio: quinic acid 30).
%, Sucrose 29%, monosaccharides 10%, ash content 5%, etc.).
【００１３】実施例４ 基本となるコーヒー飲料を表１の処方(Ａ)で作成した。
処方(Ａ)による飲料は、所定量のコーヒー豆粉末を熱湯
で抽出し、抽出液に所定量の砂糖、牛乳および乳化剤を
加え、適量の水を加えて全量を１０００ｇとすることに
より作成した。処方(Ｂ)はこの飲料にさらに実施例１で
得られたコーヒー豆加水分解抽出物を添加したものであ
る。それぞれを１２３℃で２０分加熱した後、６０℃に
て２週間加熱***した。処方(Ｂ)で作成したコーヒー飲
料は、処方(Ａ)で作成したコーヒー飲料に比べミルクの
劣化臭が押さえられ、しかも、コーヒーのトップに現れ
るロースト感が維持されていることが判明した。Example 4 A basic coffee beverage was prepared according to the formula (A) shown in Table 1.
The beverage according to the formula (A) was prepared by extracting a predetermined amount of coffee bean powder with hot water, adding a predetermined amount of sugar, milk and an emulsifier to the extract, and adding an appropriate amount of water to make the total amount 1000 g. Formula (B) is obtained by further adding the coffee bean hydrolyzed extract obtained in Example 1 to this beverage. Each was heated at 123 ° C. for 20 minutes and then abused at 60 ° C. for 2 weeks. It was found that the coffee beverage prepared with the prescription (B) suppressed the deterioration odor of milk as compared with the coffee beverage prepared with the prescription (A), and also maintained the roast feeling that appeared on the top of the coffee.
【００１４】[0014]
【表１】 処方(Ａ) 処方(Ｂ) コーヒー豆 １０６ｇ １０６ｇ 砂糖 １０６ １０６ 牛乳 ２００ ２００ 乳化剤 ０.６ ０.６ コーヒー豆の加水分解抽出物 − ０.００３ 水 適 量 適 量 計 １０００ １０００Table 1 Formulation (A) Formulation (B) Coffee beans 106 g 106 g Sugar 106 106 Milk 200 200 Emulsifier 0.6 0.6 Hydrolyzed extract of coffee beans-0.003 Water qs qs 1000 1000
【００１５】実施例５ 基本となるコーヒー飲料を表２の処方(Ａ)で作成した。
処方(Ｂ)はこの飲料にさらに実施例２で得られたコーヒ
ー豆の加水分解抽出物を添加したものである。それぞれ
を１２３℃で２０分加熱した後、６０℃にて３週間加熱
***した。Example 5 A basic coffee beverage was prepared according to the formulation (A) shown in Table 2.
Formula (B) is obtained by further adding the hydrolyzed extract of the coffee beans obtained in Example 2 to this beverage. Each was heated at 123 ° C. for 20 minutes and then heat abused at 60 ° C. for 3 weeks.
【００１６】[0016]
【表２】 処方(Ａ) 処方(Ｂ) コーヒーエキス １５ｇ １５ｇ 砂糖 ６２ ６２ 牛乳 ２００ ２００ 乳化剤 ０.３ ０.３ 重曹 ０.５ ０.５ コーヒー豆の加水分解抽出物 − ０.０００６ 水 適 量 適 量 計 １０００ １０００ Wilcoxon順位和検定（統計解析ソフト：ＳＰＳＳ）によ
り処方(Ｂ)で作成したサンプルの評価を行った。評価用
語と回答人数との関係を表３に示す。Table 2 Formulation (A) Formulation (B) Coffee extract 15 g 15 g Sugar 62 62 Milk 200 200 Emulsifier 0.3 0.3 Baking soda 0.5 0.5 Hydrolysis extract of coffee beans-0.0006 Water qs The sample prepared in the prescription (B) was evaluated by a weight meter 1000 1000 Wilcoxon rank sum test (statistical analysis software: SPSS). Table 3 shows the relationship between the evaluation terms and the number of respondents.
【００１７】[0017]
【表３】 [Table 3]
【００１８】処方(Ｂ)で作成したサンプルと処方(Ａ)で
作成したサンプルは有意水準５％で差が認められた。処
方(Ｂ)で作成したサンプルは、処方(Ａ)で作成したサン
プルに比べミルクの劣化臭、油脂変敗臭、泥臭さが押さ
えられ、しかも、トップのロースト感に代表されるコー
ヒー感が維持されていることが判明した。A difference was found between the sample prepared according to the prescription (B) and the sample prepared according to the prescription (A) at a significance level of 5%. The sample prepared by formula (B) suppresses the deterioration odor of milk, the deterioration odor of fats and oils, and the muddy odor compared to the sample prepared by formula (A), and also maintains the coffee sensation represented by the top roasted sensation Turned out to be.
【００１９】実施例６ オレンジ１００％果汁飲料に用いるオレンジフレーバー
ベースを表４の処方(Ａ)で作成した。処方(Ｂ)はこのベ
ースにさらに実施例１で得られたコーヒー豆の加水分解
抽出物を添加したものである。それぞれを７０℃で１０
分加熱***した。処方(Ｂ)で作成したサンプルは処方
(Ａ)で作成したものに比べ、劣化臭が押さえられ、フレ
ッシュなオレンジの甘さが維持されていることが判明し
た。Example 6 An orange flavor base used for a 100% orange juice beverage was prepared according to the formulation (A) in Table 4. Formula (B) is obtained by adding the hydrolyzed extract of the coffee beans obtained in Example 1 to this base. Each at 70 ° C for 10
Minutes heat abused. The sample created in the prescription (B)
It was found that the deterioration odor was suppressed and the sweetness of the fresh orange was maintained as compared with the one prepared in (A).
【００２０】[0020]
【表４】 処方(Ａ) 処方(Ｂ) オレンジ精油 １００ｇ １００ｇ エタノール ６００ ６００ 水 ４００ ４００ コーヒー豆の加水分解抽出物 − ０.０００６ 計 １１００ １１００Table 4 Formulation (A) Formulation (B) Orange essential oil 100 g 100 g Ethanol 600 600 Water 400 400 Hydrolysis extract of coffee beans-0.0006 Total 1100 1100
【００２１】実施例７ オレンジ１００％果汁(Ａ)と、それに実施例１で得られ
たコーヒー豆の加水分解抽出物を添加したもの(Ｂ)をそ
れぞれ７０℃で１０分加熱した後、５０℃で２４時間加
熱***した。Wilcoxon順位和検定（統計解析ソフト：Ｓ
ＰＳＳ）を用いて(Ａ)に対する(Ｂ)の評価を行った。評
価用語と回答人数との関係を表５に示す。Example 7 A 100% orange juice (A) and a mixture obtained by adding the hydrolyzed extract of the coffee beans obtained in Example 1 (B) were heated at 70 ° C. for 10 minutes, and then heated at 50 ° C. For 24 hours. Wilcoxon rank sum test (Statistical analysis software: S
(PSS) was used to evaluate (B) with respect to (A). Table 5 shows the relationship between the evaluation terms and the number of respondents.
【００２２】[0022]
【表５】 臭(フレッシュ) 口当たり(マイルド) 後口のキレ 良 １１ １０ １０ 不良 ３ ４ １ 同じ １ １ ４ 両側確率(％) ２.２ ３.５ ０.８[Table 5] Smell (fresh) mouthfeel (mild) sharpness after mouth 11 10 10 bad 3 4 1 same 1 1 4 two-sided probability (%) 2.2 3.5 0.8
【００２３】サンプル(Ａ)とサンプル(Ｂ)は有意水準５
％で差が認められた。サンプル(Ｂ)は、サンプル(Ａ)に
比べ劣化臭が押さえられ、フレッシュなオレンジの甘さ
が維持されていることが判明した。さらに、口当たりが
よりマイルドで後口のキレも良いことが判明した。The samples (A) and (B) have a significance level of 5
The difference was recognized in%. Sample (B) was found to have a reduced odor as compared to sample (A) and to maintain the sweetness of fresh orange. Furthermore, it turned out that the mouthfeel was milder and the rear mouth was sharp.
【００２４】[0024]
【発明の効果】本発明のフレーバー用熱劣化抑制剤を飲
食品または香料に添加することにより、飲食品の加熱ま
たは保温時におけるフレーバーの劣化を有効に抑制する
ことが出来る。特に、酸素や熱に対する反応性の高い成
分を含有するフレーバーにおいて顕著な劣化抑制効果を
有する。本発明の熱劣化抑制剤中にはクロロゲン酸が分
解して生成したキナ酸、二糖類、単糖類、多糖類、アミ
ノ酸等が含まれている。キナ酸自体に抗酸化機能がある
とは考えにくいが、系内の酸化防止効果を有する成分の
抗酸化作用を助長し、プロトンを与えて賦活させる相乗
効果が報告されている。一方、糖類は一般に、食品加工
工程中の香気成分保持に寄与していることよく知られた
事実である。従って、コーヒー加水分解抽出物中に含ま
れているキナ酸や糖類等が相俟って食品フレーバーの熱
劣化抑制に大きく寄与しているものと推定される。By adding the thermal degradation inhibitor of the present invention to foods and drinks or flavors, the deterioration of flavors during heating or keeping the temperature of foods and drinks can be effectively suppressed. In particular, it has a remarkable effect of suppressing deterioration in flavors containing components having high reactivity to oxygen and heat. The thermal degradation inhibitor of the present invention contains quinic acid, disaccharides, monosaccharides, polysaccharides, amino acids, and the like generated by decomposing chlorogenic acid. Although it is unlikely that quinic acid itself has an antioxidant function, a synergistic effect has been reported in which a component having an antioxidant effect in the system promotes the antioxidant effect and gives a proton to activate it. On the other hand, it is a well-known fact that saccharides generally contribute to retention of aroma components during a food processing step. Therefore, it is presumed that quinic acid, saccharides, and the like contained in the coffee hydrolyzate extract greatly contribute to the suppression of thermal deterioration of food flavor.
フロントページの続き (72)発明者 松木 順一 東京都北区赤羽西６−32−９ 小川香料株 式会社東京研究所内 (72)発明者 井上 俊夫 岡山県勝田郡勝央町太平台１−２ 小川香 料株式会社素材研究所内 (72)発明者 熊沢 賢二 岡山県勝田郡勝央町太平台１−２ 小川香 料株式会社素材研究所内 (72)発明者 斉藤 憲二 岡山県勝田郡勝央町太平台１−２ 小川香 料株式会社素材研究所内 (72)発明者 酒井 一博 東京都北区赤羽西６−32−９ 小川香料株 式会社東京研究所内 (72)発明者 牛越 雅 東京都中央区日本橋本町４−１−11 小川 香料株式会社東京本社内Continued on the front page. (72) Inventor Junichi Matsuki 6-32-9 Akabane Nishi, Kita-ku, Tokyo Ogawa Koryo Co., Ltd. Tokyo Research Laboratory (72) Inventor Toshio Inoue 1-2 Odairadai, Katsuo-cho, Katsuta-gun, Okayama Prefecture Kaoru Ogawa Materials Research Institute, Inc. Ogawa Koryo Co., Ltd. (72) Kazuhiro Sakai, Inventor Kazuhiro Sakai 6-32-9 Akabane Nishi, Kita-ku, Tokyo Ogawa Koryo Co., Ltd. Tokyo Institute of Technology (72) Inventor, Masaru Ushikoshi 4- Nihonbashi Honcho, Chuo-ku, Tokyo 1-11 Ogawa Perfume Co., Ltd. Tokyo Head Office
Claims (3)
分解液を酸で中和して得られるコーヒー豆加水分解抽出
物からなるフレーバー用熱劣化抑制剤。1. A flavor thermal degradation inhibitor comprising a coffee bean hydrolyzed extract obtained by alkali-hydrolyzing coffee beans and neutralizing the hydrolyzed solution with an acid.
分解液を酸で中和した後、イオン交換膜電気透析法によ
り脱塩して得られるコーヒー豆加水分解抽出物からなる
フレーバー用熱劣化抑制剤。2. A method for inhibiting the thermal degradation of a flavor comprising a coffee bean hydrolyzed extract obtained by subjecting a coffee bean to alkaline hydrolysis, neutralizing the hydrolyzed solution with an acid and desalting by ion exchange membrane electrodialysis. Agent.
用いて行われた請求項１または２記載のフレーバー用熱
劣化抑制剤。3. The thermal degradation inhibitor for flavor according to claim 1, wherein the alkali hydrolysis is performed using calcium hydroxide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8205969A JP2916415B2 (en) | 1996-08-05 | 1996-08-05 | Thermal degradation inhibitor for flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8205969A JP2916415B2 (en) | 1996-08-05 | 1996-08-05 | Thermal degradation inhibitor for flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1042787A true JPH1042787A (en) | 1998-02-17 |
| JP2916415B2 JP2916415B2 (en) | 1999-07-05 |
Family
ID=16515720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8205969A Expired - Lifetime JP2916415B2 (en) | 1996-08-05 | 1996-08-05 | Thermal degradation inhibitor for flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2916415B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000228952A (en) * | 1999-02-10 | 2000-08-22 | Asahi Soft Drinks Co Ltd | Method for preventing generation of off-flavor of nonalcoholic palatable beverage with milk and the palatable beverage filled in transparent vessel |
| JP2001316295A (en) * | 2000-05-10 | 2001-11-13 | Ogawa & Co Ltd | Vitaminic odor retarder |
| JP2011229536A (en) * | 2011-07-11 | 2011-11-17 | Ogawa & Co Ltd | Foods and drinks of which unpleasant vitamin smell is inhibited |
| JP2018057300A (en) * | 2016-10-04 | 2018-04-12 | 小川香料株式会社 | Flavor degradation inhibitor for beer taste beverage, and flavor degradation inhibiting method |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5791163A (en) * | 1980-10-03 | 1982-06-07 | Nestle Sa | Electrodyalysis of food |
| JPS58138347A (en) * | 1982-02-09 | 1983-08-17 | Nippon Rikagaku Yakuhin Kk | Edible natural antioxidizing substance and its preparation |
| JPS62111671A (en) * | 1985-11-11 | 1987-05-22 | Ajinomoto General Foods Kk | Production of natural antioxidant for food from raw coffee bean |
| JPH01268683A (en) * | 1988-04-20 | 1989-10-26 | Mitsui Norin Kk | Production of catechins having enhanced antioxidant power |
| JPH04145048A (en) * | 1990-10-04 | 1992-05-19 | T Hasegawa Co Ltd | Production of purified chlorogenic acid |
| JPH04145049A (en) * | 1990-10-04 | 1992-05-19 | T Hasegawa Co Ltd | Production of purified chlorogenic acid |
| JPH078169A (en) * | 1993-06-28 | 1995-01-13 | Fujiya:Kk | Method for extracting and purifying quinic acid |
| JPH0718256A (en) * | 1993-06-30 | 1995-01-20 | Fujiya:Kk | Method for treating coffee grounds |
| JPH0994080A (en) * | 1995-10-02 | 1997-04-08 | Ogawa Koryo Kk | Taste improver comprising extract of hydrolyzate of coffee bean |
-
1996
- 1996-08-05 JP JP8205969A patent/JP2916415B2/en not_active Expired - Lifetime
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5791163A (en) * | 1980-10-03 | 1982-06-07 | Nestle Sa | Electrodyalysis of food |
| JPS58138347A (en) * | 1982-02-09 | 1983-08-17 | Nippon Rikagaku Yakuhin Kk | Edible natural antioxidizing substance and its preparation |
| JPS62111671A (en) * | 1985-11-11 | 1987-05-22 | Ajinomoto General Foods Kk | Production of natural antioxidant for food from raw coffee bean |
| JPH01268683A (en) * | 1988-04-20 | 1989-10-26 | Mitsui Norin Kk | Production of catechins having enhanced antioxidant power |
| JPH04145048A (en) * | 1990-10-04 | 1992-05-19 | T Hasegawa Co Ltd | Production of purified chlorogenic acid |
| JPH04145049A (en) * | 1990-10-04 | 1992-05-19 | T Hasegawa Co Ltd | Production of purified chlorogenic acid |
| JPH078169A (en) * | 1993-06-28 | 1995-01-13 | Fujiya:Kk | Method for extracting and purifying quinic acid |
| JPH0718256A (en) * | 1993-06-30 | 1995-01-20 | Fujiya:Kk | Method for treating coffee grounds |
| JPH0994080A (en) * | 1995-10-02 | 1997-04-08 | Ogawa Koryo Kk | Taste improver comprising extract of hydrolyzate of coffee bean |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000228952A (en) * | 1999-02-10 | 2000-08-22 | Asahi Soft Drinks Co Ltd | Method for preventing generation of off-flavor of nonalcoholic palatable beverage with milk and the palatable beverage filled in transparent vessel |
| JP2001316295A (en) * | 2000-05-10 | 2001-11-13 | Ogawa & Co Ltd | Vitaminic odor retarder |
| JP2011229536A (en) * | 2011-07-11 | 2011-11-17 | Ogawa & Co Ltd | Foods and drinks of which unpleasant vitamin smell is inhibited |
| JP2018057300A (en) * | 2016-10-04 | 2018-04-12 | 小川香料株式会社 | Flavor degradation inhibitor for beer taste beverage, and flavor degradation inhibiting method |
| JP2021112209A (en) * | 2016-10-04 | 2021-08-05 | 小川香料株式会社 | Flavor degradation inhibitor for beer taste beverage, and flavor degradation inhibiting method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2916415B2 (en) | 1999-07-05 |
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